Corn Casserole

Corn Casserole

You'll need 2 can yellow cream-style corn, 2 cups shredded cheddar cheese, 1 can chopped green chiles (drained), 1/2 cup finely chopped onion, 1 cup milk, 2 large eggs lightly beaten, 1 cup yellow cornmeal, 1*1/2 teaspoon garlic salt, 1/2 teaspoon baking soda.

Directions:

Combine first 6 ingredients.  Combine cornmeal, garlic salt, and baking soda then stir into the corn mixture.  Pour into an 11x7 dish and bake at 350 degrees for 50 minutes or until an knife inserted in the center comes out clean.

[from CB}

Carrot Souffle

Carrot Souffle

You'll need 1 lb carrots peeled & chopped, 3 large eggs lightly beaten, 1/2 cup sugar, 1/2 cup melted butter, 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract.

Directions:

Bring carrots & enough water to cover to a boil.  Cook 45 mins or until very tender then drain.  Process carrots in a food processor until smooth.  Stir together carrot puree, eggs, & remaining ingredients.  Place in a 1 quart baking dish and bake at 350 degrees for 45 minutes.

[from CB}

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

2 eggs

1 1/2 cups almond milk + 1 1/2 tablespoons lemon juice (this was my attempt to make buttermilk-ish pancakes without buttermilk.  You can substitute buttermilk, or any milk + the lemon juice)

1/4 cup yogurt

3/4 cup pumpkin puree

2 tablespoons agave nectar (if you don’t have agave you could try honey or brown sugar)

1 teaspoon pure vanilla extract

1 1/2 cup whole wheat pastry flour

1/2 cup wheat germ

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon all spice

1/2 teaspoon nutmeg

pure maple syrup

Measure your milk to almost 1 1/2 cups, but not quite.  Add the lemon juice and let it sit for about five minutes.

In a medium bowl, mix together the flour, wheat germ, salt, baking soda, and spices.

In a separate bowl, lightly beat the eggs.  Add the milk, yogurt, pumpkin puree, agave nectar, and vanilla and stir until thoroughly mixed.  Pour the wet ingredient onto the dry and mix until there are no dry spots.

Allow the batter to sit while the griddle or your pan preheats.  Add a little butter and start cooking the ‘cakes!  I used about 1/4 cup amount per pancake and allowed them to spread out a little thinly.  Make sure you don’t try to flip them too early.  Look for bubbles in the center and the edges should be starting to brown.

Drizzle your pancakes with pure maple syrup.

This recipe makes about 15 pancakes.  I ate 4.  Meghan had 2.  You do the math for how many Tim ate.  I thought we might have a few leftover, but nope.  All gone.  :-)

[from Maryea]

Pumpkin Cheesecake by Emeril

Here is the Pumpkin Cheesecak recipe I have made EVERY year since about 1997!




Pumpkin Cheesecake by Emeril



1 3/4 cup graham cracker crumbs



1/4 cup finely ground pecans



1 tbs brown sugar



1 tsp cinnamon



6 tbs. unsalted butter, melted



3 (8 oz) packages cream cheese, softened



1 1/2 cups sugar



2 tbs cornstarch



1 tsp pure vanilla extract



1/8 tsp grated nutmeg



2 large eggs



2 large egg yolks



1 (15 oz) can solid pack pumpkin



1/4 cup heavy cream







*Preheat oven to 350 degrees. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp of the cinnamon in a medium size bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9 inch springform pan.



*Beat the cream cheese, sugar, cornstarch, vanilla, 1/2 tsp cinnamon, and the nutmeg on low speed until smooth and fluffy. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.



*Bake until the center is nearly set, 60 - 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the pan. Remove the sides of the pan. Cool completely on rack before covering tightly with foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days. Garnish with whipped cream and sugar-glazed pecans, if desired.



*Makes 12 + servings.







This has been a family fave since the first year I found it!! My family was totally put out that I had made cheesecake that year. BUT, the regular pumpkin pie sat almost untouched and the cheesecake was devoured!


[from Doodiebug30]

Spaghetti Pie

tonight we had spaghetti pie (recipe from my MIL) which is a family favorite. mmm.




8 oz spagetti, broken into 2 inch pieces and boiled



20-24 oz sauce



1 lb ground beef browned with 1 chopped onion and 3 chopped garlic cloves ~ season with Italian seasoning or oregano and salt and pepper. mix with sauce



mix the spagetti noodles with:



1 beaten egg, 1/3 cup Parmesan cheese, and 2 T butter.



place in the bottom of a 9x13 inch pan.



cover with 12 oz cottage cheese



cover with meat/sauce mix



cook for 30 min at 350. also freezes well unbaked. yum! it's like lasagna, but i think it's easier to make. i don't even make regular spaghetti anymore.

 
[from Rochelle]

Rochelle, I make a similar spaghetti dish, but it's spaghetti casserole. Instead of ricotta, I melt a block of cream cheese in with the ground beef and use cheddar cheese instead of parm. Then bake. It's soooooo good!

[from ChasCHAS]

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Ingredients


Muffin Ingredients:

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins (optional!)

_____

Topping

2 Tablespoons Sugar

1 teaspoon Cinnamon

¼ teaspoons Nutmeg

_____

FOR FROSTING:

¼ cups Softened Butter

4 ounces, weight Cream Cheese

½ pounds Powdered Sugar

½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

[from Rhianna, from http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/]

Easy Baked Manicotti

2 cups spaghetti sauce, divided


1-3/4 cups POLLY-O Original Ricotta Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1 egg, beaten

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water



SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. BAKE 40 min. or until heated through.

[from Kristin]

German Pancakes

Here's my Grandma's German pancake recipe. She called it German pancakes because with war rations it was all they could afford to make (when you live on a farm and get free eggs and milk). Its super simple and easy to add extra stuff if you want to make it fancier




preheat oven to 400, and melt 4 tbsp butter in 9x9 pan while oven preheating
mix together:

1/2 cup flour
1/2 cup milk
3 eggs
pinch of salt



pour into hot pan (butter will rise to the top making it look really greasy). Pop in oven for 20 mintues (but do NOT open the oven in teh first 12 minutes or it'll flop). Serve golden brown and puffy with maple syrup or your hcoice of toppings..



(I've been known to add apple bits, raisins, vanilla, cinammon, chocolate drops etc. to this mix... )

[from Harmony]

Caramelized Walnut and Pear Salad

Made a salad and sandwiches last night. The salad was so good I could have rolled in it.




It kind of grossed me out to read breakfast recipes and then savory dinner recipes, but I couldn't refrain from sharing. This little concoction is based on a salad I ate at the Nordstrom Cafe. Oh, and I'm not usually a fan of fruit on my salad either, so even if you don't like it, the salad is worth a shot.



Caramelized Walnut and Pear Salad

Salad greens (I used spring mix)
1 C caramelized walnuts (I used pecans, recipe to follow)
1 C crumbled bleu cheese (I used gorgonzola)
2 pears, sliced
1/2 cup vinaigrette (recipe to follow)
Toss salad, walnuts, cheese and pears with the dressing.

Caramelized Walnuts
1/2 pound walnuts or pecans (about 2 cups)
1 egg white
1/3 cup sugar

Preheat oven to 350. Mix walnuts, egg whites, and sugar together in bowl. Place on cookie sheet and bake for 15-20 minutes. Let cool, then break apart if necessary.


Vinaigrette

1 T chopped shallots
1 T Dijon mustard
2 T sugar
1 tsp minced garlic
1/2 cup of champagne wine or white wine vinegar (champagne is better, but white is fine)
1 1/2 cups of salad oil
3/4 tsp of salt
1/2 tsp pepper



Whisk all ingredients together. Makes 2 cups. I half the recipe and have dressing for salads for dinner for the family and a few days for lunch for me.

[from Raegan]

Baked Blueberry French Toast

12 slices day old bread, crust removed
16 oz cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup



Sauce:

1 cup sugar
1 cup water
2 tbs cornstarch
1 cup fresh/frozen blueberries
1 tbs butter


*Cut bread into 1 inch cubes and place half in a greased13 x 9 inch baking dish. Cut cream cheese into 1 inch cubes, place over bread. Top with blueberries and remaining bread.

*In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

*Remove from frig. 30 minutes before baking. Cover; bake at 350 for 30 minutes. Uncover; bake for 25-30 minutes longer or until center is set.

*In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French Toast.



Serves 6 - 8

[from Doodiebug30]

Oatmeal Buttermilk Pancakes

So I made our favorite Oatmeal Buttermilk Pancakes this morning. DH eats them with honey, I eat then with applesauce, DD eats them plain (and LOVES them).




2 cups buttermilk (I was out so I used vinegar and reg. milk, about 1 T vinegar for each cup milk ~ worked fine)
2 cups old fashioned oats
2 eggs
1/4 c butter, melted and cooled
1/2 c flour (I use whole wheat)
2 T sugar
1 t baking powder
1 t baking soda
1/2 t ground cinnamon

1/4 t salt



soak oats in milk in th fridge over night

mix dry in a small bowl and save for the morning (makes it go faster!! in the am)

mix eggs/butter into oats/milk and then add dry. stir until all is moist. might bubble a little (good!)

heat buttered skillet to med/high and pour on in 1/4 c scoups.

turn when firm. be careful not to brown too dark like me (but they still taste good!)

enjoy!


[from Rochelle]

Breakfast Casserole

Here is another Breakfast Casserole meal:




2 1/2 cups frozen hashbrowns (drain on paper towel)

2 cups shredded cheese

2 cups sausage, bacon, or ham, chopped

1 can cream of mushroom soup

4 eggs (beaten)

3/4 tsp dry mustard

2 1/2 cups milk



Place hashbrowns in the bottom of a 9x12 baking dish. Top with cheese. Combine soup, eggs, mustard, and milk. Pour over top. Bake at 350 for one hour.

[from Valerie]

Baked Oatmeal

3 cups quick cooking oats

1 cup packed brown sugar

2 tsp baking powder

1 tsp cinnamon

1 tsp. salt

1 cup milk

1/2 butter (melted)

2 eggs (beaten)

some additional milk



In mixing bowl, combine first 8 ingredients. Spoon into a greased 9 inch square baking pan. Bake at 350 for 40-45 minutes. Serve with milk. This makes about 9 servings, and it is very heavy. You don't need much :)

[from Valerie]

Breakfast Casserole

Breakfast casserole: We make this every Christmas morning because you can make it ahead the night before and cook it in the AM.


1 dozen eggs
1/2-3/4 cup milk
6 oz sharp cheddar or spicy cheese if you like a kick
1/2 tsp mustard
1 lb of italian or sage sausage (pork or chicken)
S&P to taste
1/4 cup onion, chopped



Cook sausage and drain. Saute onion. Once sausage is cool, mix in all but cheese. Put in coated 9x13 pan. Put more cheese on top! Cook at 350 for 30 minutes and egg is set.

[from Raegan]

Buttermilk Pancakes

I found this buttermilk pancake recipe on the back of my christmas pancake molds and it's the best I've tasted so far. BTW, I keep powdered buttermilk in the fridge and use that in recipes. Keeps forever and no leftover buttermilk to worry about spoiling.




**These freeze really well. I freeze them on a rack in the freezer, when firm I put in freezer bag. To defrost, I put them in the oven on 250 for about 15-20 minutes.



Buttermilk Pancakes:
2 eggs
2 cups flour
3 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2.5 cups buttermilk
4 T butter, melted
1/2 tsp vanilla extract
Nonstick cooking spray, or oil



In a bowl using a whisk, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter, and vanilla. Mix just until batter is smooth. Do not overbeat.


Heat griddle over medium until a few drops of water flicked onto the surgace skitter across it. Cook 'em!

[from Raegan]

~~~~~~~~~~~~~~~~~~

I have tried this recipe and we LOVE it! A few things I have learned:

1. Do NOT double this recipe unless you want to stand at your stove cooking pancakes for a couple of hours.
2. If you don't have space in your freezer to freeze the pancakes on racks, I put wax paper between them, put them in a freezer bag, and we are good to go!
3. To defrost mine, I just pop them in the toaster for two cycles. Works perfectly.

[from Valerie]

Dutch Baby:

I use a cast iron skillet, or a pan that can go from the stovetop to the oven.




Dutch Baby:
3 eggs
3/4 cup milk

3/4 cup flour
1/2 tsp salt

3-4 apples, peeled and thinly sliced
1/4 cup melted butter

1/4 cup sugar

cinnamon to taste

Topping:2 T melted butter, powdered sugar



Heat oven to 450. Beat eggs, milk, flour and salt. Melt butter in cast iron skillet. Pour in batter and put in oven for 10 minutes. Lower heat to 350 and cook 5-10 minutes.
In a separate pan, cook apples with butter, sugar and cinnamon. I use less sugar usually.
(The bigger the skillet, the shorter the time needed in the oven. It will puff up, so don't freak out like I did the first time. :) I thought it was going horribly wrong.)

When it comes out of the oven, slide it on a new dish/plate. Pour apples on it and fold in half (like a giant taco). :) Sprinkle with butter and powdered sugar.



One of my fav breakfast recipes!!

[from Raegan]

Bacon, Egg, and Cheese Breakfast Sandwich

Okay, here is one. DH makes this :) It is a Bacon, egg, and cheese on english muffin like they make at mcdonalds, only it is made at home so that automatically makes it lots healthier (and cheaper).


In a skillet, cook eggs mixed with milk. He does it sort of omlet style. He cooks one side, then flips it.

Cook bacon.

Toast and butter english muffins

Cut the egg omelet thing into quarters

Fold up each omlet quarter onto an english muffin. Add cheese on top, then bacon.

[from Valerie]

French Toast Casserole

· 1 pound loaf Italian Bread or other hard bread
· 8 ounces cream cheese or light cream cheese
· ½ c brown sugar, divided
· ½ tsp. vanilla or almond extract
· ½ c. chopped pecans or no nuts
· 4 eggs

· 2 c. Milk

· 1 tsp. cinnamon

· 2 TBSP. butter, melted

· Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish.


· Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread). Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.


· In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes.


· Freeze at this point or let sit in refrigerator overnight.


· Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings

[from Lauren]

Scrambled Eggs & Cheese Toast

Breakfast: Scrambled egg and cheese on toast. So easy and DELICIOUS!!! :) Litterally scramble an egg with cheese, and put it on toast..viola! Its a whole house pleaser!!!

[from Ada]

Manda's French Toast

I just made french toast for dinner tonight :) It's the only thing I know how to make really well honestly because it's the only thing my mom ever showed me how to make. Here's how my family does it:



Take maple syrup out of fridge and allow it to warm on counter as you cook or microwave in a bowl.

Mix 4 eggs and milk (I have no exact measurement but I basically pour it so that it just winds around 2-3 of the egg yolks, it's probably about 1/4 cup)

Add a bit of vanilla extract to the mixture

dip each side of the bread into the egg/milk mixture, being careful not to let it soak through, just lightly dip it.

Put on hot pan (greased already) at about medium-high heat and sprinkle ground cinnamon on top. Cook, flip when golden brown, and remove when the second side is golden brown.

Repeat :)



This makes about 8 pieces of french toast so enough for 3-5 people.


*I always use the extra egg mixture which is too eggy for french toast to make some quick scrambled eggs and feed that to the dog, eggs about once a week make dogs coats really glossy and shiny.

[from Manda]